Slow Cooker Shredded Chicken

Ingredients

• 4 large boneless, skinless chicken breasts (about 2 pounds)
• 1 cup chicken stock or water

• Equipment

Measuring cup
4-quart or larger slow cooker
Cutting board or large plate
Forks

Instructions

1. Add the ingredients to the slow cooker: Place the chicken and stock or water in the bowl of a 4-quart or larger slow cooker.
2. Cook the chicken: Cover the slow cooker with the lid. Cook until the chicken is tender and registers an internal temperature of 165°F, 4 to 5 hours on low, or 2 to 3 hours on high.
3. Shred the chicken: While the chicken is still warm, transfer it to a cutting board or large plate and use 2 forks to shred the meat.

Recipe Notes

Storage: Store shredded chicken in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 4 months.

Slow Cooker Chicken Stock

Ingredients

Bones from 1 or more roasted chickens
2 medium yellow onions
4 stalks celery
2 medium carrots

    1 tablespoon of salt

Any of the following: fresh sprigs of thyme, parsley stems, garlic cloves, fennel fronds, leek tops, whole peppercorns, tomato skins

• Equipment
• 6-quart or larger slow cooker (see Recipe Note for smaller slow cookers)
• Fine-mesh strainer
• Large bowls
• Tongs
• Coffee filter or cheesecloth, optional
• Small containers for storing the stock

Instructions

1. Combine all the ingredients in the slow cooker: Place the chicken carcass in the middle of the slow cooker (if you have more than one chicken, break the carcass into pieces so it all fits). Loose bones, like drumsticks, can be tucked inside the chicken carcass to save space. Roughly chop the vegetables and scatter them around the chicken. Add the bay leaf and any other herbs.
2. Cover with water: Add enough water to cover the chicken bones. It's fine to fill to within an inch of the top of the slow cooker.
3. Cook for at least 8 hours: Set the slow cooker to "low" and cook for at least 8 hours, or longer (even up to 24 hours!). If your slow cooker has a timer, you may need to reset it once or twice during cooking.
4. Strain the stock: Set a strainer over a large bowl. Use tongs to transfer the big bones and vegetables from the slow cooker to the strainer. When only small bits remain, pour the stock through the strainer and into the bowl. If you'd like a cleaner, clearer stock, clean out your strainer, line it with a coffee filter or cheesecloth, and strain the stock again.
5. Store the stock: Divide the stock between several small jars or storage containers. Cool completely, then cover and refrigerate for up to a week, or freeze for up to 3 months.

Keto Pizza

Ingredients

for 1 serving

• 1 ½ cups shredded mozzarella cheese, divided
• 2 oz cream cheese
• ⅓ cup almond flour, or coconut flour
• 2 teaspoons baking powder
• ¼ teaspoon garlic powder
• ½ teaspoon italian seasoning
• 1 egg, beaten

Toppings

• ¼ cup tomato sauce
• 5 pepperonis

Preparation

1. Preheat oven to 425˚F (220˚C).
2. Melt ¾ cup (75 g) mozzarella and cream cheese together in the microwave for 1 minute, stirring every 20 seconds, or until fully melted.
3. Combine almond (or coconut) flour, baking powder, garlic powder, Italian seasoning, and egg. Mix well, then stir in the melted mozzarella until fully incorporated. Shape into a ball, cover, and chill for 30 minutes in the refrigerator.
4. Place chilled dough on a floured piece of parchment paper. Roll out into a circle about ¼- to ½-inch (6 to 13-mm) thick. Bake for 10 minutes, just until it starts to get golden brown.
5. Top with tomato sauce, remaining mozzarella, and pepperoni, then bake again for another 5 minutes or until the cheese has melted.
6. Enjoy!